Crispy and stringy, these croquettes made with Alouette potatoes, with their intense yellow flesh, stuffed with mozzarella, are the perfect finger food for a homemade appetiser! 

Ingredients for 4 people 
Alouette potatoes, 1kg 
Parmigiano Reggiano, 100g 
Mozzarella, 250g 
Breadcrumbs, 250g 
Eggs, 4
Peanut oil, as required 
Nutmeg, to taste
Table salt, to taste 
Black pepper, to taste 
 
Preparation
Thoroughly wash the potatoes, peel them and boil them in plenty of boiling water for about 25-30 minutes, or until they are soft enough. Once they are cooked to the desired level, drain the potatoes and mash them with a potato masher in a bowl, then leave them to cool down.
 
Now add an egg, the Parmigiano Reggiano, the nutmeg and some salt and pepper. Stir well to mix everything together. Drain the mozzarella and cut it into thin sticks, then take a tablespoon of the dough, put the cheese in the middle, close it up with some more dough and shape it into a croquette. 
 
Beat the remaining eggs in a bowl, then roll the croquettes first in the beaten egg and then in the breadcrumbs. When ready, put the croquettes back on a plate. Bring the peanut oil up to a temperature of 170°C, then put one croquette in at a time and fry it for about 3 minutes or until golden brown. Drain the croquettes onto a dish covered with plenty of paper towel and leave them to rest for a few minutes. When they have cooled down slightly, serve them with a little dip if you like.
 
Image: Canva